Fruit and Nut Pie

Pie Crust

Filling

4 granny smith apples pared and sliced
1 cup cranberries
1/2 cup golden raisins
1/2 cup chopped walnuts
1 cup sugar
2/3 cup brown sugar
4 tablespoons flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg 

Crumb Topping

1 cup flour
1/2 cup firm butter
1/2 cup brown sugar

Heat oven to 400 degrees. Stir together filling ingredients.  Turn into crust lined pie pan.  Prepare crumb topping by mixing all ingredients until crumbly.  Pour crumb topping on the top of the pie and bake 45 minutes.  Cover crumb topping with foil for the last ten minutes of baking if it browns too quickly.  Best served warm.

Dutch Apple Pie

9 inch Pie Crust

Pie Filling
3/4 cup sugar
1/4 cup flour
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
dash salt
6 cups thinly sliced pared tart apples

Crumb Topping
1 cup flour
1/2 cup firm butter
1/2 cup brown sugar

Heat oven to 425 degrees. Stir together sugar, flour, nutmeg, cinnamon and salt; mix with apples.  Turn into crust lined pie pan.  Prepare crumb topping by mixing all ingredients until crumbly.  Pour crumb topping on the top of the pie and bake 50 minutes.  Cover crumb topping with foil for the last ten minutes of baking if it browns too quickly.  Best served warm.

Salmon with Potatoes and Horseradish Sauce

3 tablespoons canola oil, divided

1 pound baby red potatoes, cut into 1/4-in.-thick slices
1/2 cup water
1 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
4 (6-oz.) skin-on salmon fillets (1 in. thick)
1/2 cup light sour cream
2 tablespoons chopped fresh dill
1 tablespoon creamy prepared horseradish

 Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high. Add potatoes; cook 8 minutes or until golden, stirring occasionally. Add 1/2 cup water; bring to a boil. Reduce heat and simmer, partially covered, 8 minutes or until potatoes are tender. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper.

Meanwhile, heat the remaining 1 1/2 tablespoons oil in a large skillet over high. Sprinkle salmon with the remaining 1/2 teaspoon salt and the remaining 1/4 teaspoon pepper. Add salmon to pan; cook 4 minutes on each side or until the desired degree of doneness.

Combine sour cream, dill, and horseradish in a bowl. Serve with salmon and potatoes.

Green Chili Strata

8 corn tortillas
1 1/2 cups chopped green chilis ( 3 4-ounce cans)
4 cups shredded cheddar cheese
6 eggs
1 3/4 cups milk
3/4 teaspoon salt

Generously coat a 13x9 inch baking dish with cooking spray. Cover the bottom of the dish with 4 tortillas.  Sprinkle tortillas with half of the green chiles, then half of the cheese.  Repeat layers once more.

In a medium bowl, beat the eggs.  Add milk and salt and whisk until combined.  Pour over layered ingredients in the baking dish.  Refrigerate for at least 30 minutes or overnight.

Bake for 50 to 60 minutes in an oven preheated to 350 degrees, the strata should be slightly puffed, bubbly, and turning golden.  Let cool 5 to 10 minutes before serving.

Serves 8 - 10

Chicken Wontons

16 ounces ground chicken
1 cup shredded carrots
1/2 cup finely chopped celery
1/2 cup finely chopped water chestnuts
2 tbsp soy sauce
2 tbsp sherry
2 tbsp cornstarch
1 teaspoon ground ginger
50 wonton wrappers
2 tbsp butter
sweet and sour sauce

Spray a large skillet with cooking spray.  Add ground chicken and cook on medium-high heat until no longer pink.  Add carrots, celery, and water chestnuts cook for about 5 minutes until vegetables are tender.
Add soy sauce, sherry, cornstarch, and ginger heat through.

Spoon a rounded teaspoon of filling on each wonton wrapper and dampen the sides of wrappers to seal them.

Place on greased baking sheet. Brush with melted butter and bake at 375 for 8 to 10 minutes.